FLAT ON YOUR BACK FLATBREAD PIZZA

October 24, 2008

Flatbread pizza + wine = boom-chicka-wa-wa

This recipe has been an old stand that never fails to make panties drop.  It also works great for parties because it’s fast, simple, aesthetically pleasing, low in carbs, and makes you look like America’s Next Top Chef.  For some reason, this deceivingly simple dish gets me more props than a high school drama student.  You can throw almost any combination of cheeses, meats and veggies to make your own masterpiece, but below is a classic crowd pleaser.

Ingredients:
1. 1 Lavash flatbread
2. 1 tablespoon of olive oil
3. 1 handful of spinach
4. 1 half a red pepper sliced thinly
5. ½ a chicken sausage link sliced thinly
6. 1 handful of mozzarella cheese
7. Thin slices of brie (1/4 of a triangle of brie)

Step 1
Preheat oven to 350 degrees.  Drizzle olive oil over the lavash and spread it around evenly.

Step 2
Place the veggies, meat and cheese over the lavash.  It’s best to do veggies first, meat second and cheese last to hold your ingredient down.  Like a pizza crust, make sure to leave some room around the edges so it’s easy to hold onto.

Step 3
Place pizza in the oven and bake for about ten minutes.  The goal is to have the lavash crust golden brown.

Step 4
Remove from oven and chop into 6-8 pieces.  One cut long ways and either two or three cuts short ways then serve with a bottle of wine. Go get em, tiger!

Variations:
•    Fig jam, brie, thin pear slices, candied walnuts
•    Beets, goat cheese, artichoke hearts